Glass | Gal Ben Moshe

13. January 2014

Into the smallest details - Food as art and a balancing act between fine and casual dining.

Gal Ben Moshe, born in Tel Aviv, has worked around the world in restaurants since the age of 15, but the decision to open his first restaurant in Berlin wasn’t an accident. ‘I really wanted to do something that was different, in a way very extreme, and Berlin is the right place because it is so open minded.’ Open to what Ben Moshe wants to achieve, the connection between fine and casual dining – the highest standards and a more relaxed atmosphere.‘Berliners have patience, they have time to listen to the story that I want to tell with my dishes’ ‘I walked with my dog in Grunewald and people were raking autumn leaves on the side of the road and burning them.’ This aroma of fall is exactly what Ben Moshe wanted to transfer into a dish – local sturgeon with black salsify, chestnuts and brussel sprouts. ‘We serve it on a double plate and on the bottom of the plate there are autumn leaves and we burn them before it goes out the kitchen, it is also smoked in the kitchen and it has this aroma and the flavor of autumn.’ It is into these smallest details that Ben Moshe is immersing himself in his new home.

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